„One banana bread, please.“

For a long time now, I’ve found myself smiling whenever I order a banana bread quite naturally during my visits to Germany. For several years now, it’s been available in every imaginable variation in the cafés of Germany’s major cities – sometimes vegan, sometimes with walnuts, sometimes with chocolate, sometimes gluten-free.

And every time, I think: That’s crazy. In the places where bananas grow, nobody uses them for baking. In my region of Kenya, nobody bakes with bananas. To be more precise: hardly anyone bakes at all. And if they do, it’s not with fruit. The combination of fruit and baked goods is completely foreign here.

When, four years ago, I planted the first banana trees on our then-bare plot of land with such conviction, I was laughed at by friends and neighbours.

„Bananas? They don't grow here.“

„Have you ever tried?“, I asked.

„They need a lot of water.“

Three kilometres away from us, on the other side of the rice fields, there are banana farms, one after the other. They are fed by small canals that carry water from the rice irrigation systems. The same climate. The same soil. The same altitude.

Why shouldn’t bananas grow here?

Four years down the line, April 2026.

For the third time that day, John slides a tin of banana bread into his small charcoal-fired oven. A customer passing by on the street calls out:

„Is it ready yet?“

„Bado!“ („Not yet!“)

„Ten minutes!“, John adds.

The scent of freshly baked bananas and cinnamon hangs over the dusty village street.

A few days ago, we opened our “Healthy Hub”. In a room measuring no more than 10 square metres, we have created what completes our vision: a place that rounds off the value chain. A place where sustainably produced food is not only grown, but also processed, sold and enjoyed together. Here, the concept of ‘value addition’ – which we teach in our farmer training courses – becomes tangible: turning a raw product into something that creates greater value – economically, in terms of taste and for health. Processing a product further not only increases profit but also makes it unrivalled – none of the products in our ‘Healthy Hub’ have ever existed in this region before.

And, of course, we were taking a risk by doing that. Would we be accepted?

We spent days explaining everything to our curious customers: “The red kombucha is made from fermented hibiscus; it’s packed with vitamins and boosts the immune system. The green one is made from lemongrass and ginger with green tea; it has a detoxifying effect. Do you suffer from an over-acidic stomach? Then we recommend the black one, made from fermented black tea with ginger.” Fermentation and probiotic foods used to be an integral part of this culture, just as they are in my own German culture. However, these practices are increasingly being lost and replaced by commercially produced ‘soft drinks’. Our kombucha bridges the gap between ancient knowledge and modern innovation. People are now buying kombucha in litres; they can taste and feel the difference.

Our ‘hub’ serves more than just its intended purpose. Within a few weeks, it has become a meeting place for market traders, farmers and businesspeople, as well as the favourite spot for the village children. There’s something homemade to suit every budget – a healthy and delicious alternative. Homemade bread instead of white toast, banana cake, carrot cake and freshly brewed coffee instead of the ubiquitous “Nestlé Instant”. And if someone can’t afford anything today, they’re naturally treated by another guest. Nobody leaves empty-handed.

"You truly opened our eyes." We hear this statement several times a day.

The conversations run deep and the visions stretch far within these walls – which, though narrow, are never too small. I can hardly wait to see what stories this place will write, how many farmers we’ll be able to inspire and empower in sustainable agriculture, and what products we’ll invent next.

Banana bread Next Level?

The banana grove on our farm is now lush and dense.

More than 10 different indigenous varieties grow here, including plantains and sweet bananas. Today, for the first time, we’re drying unripe bananas to make flour from them. So that the next banana bread truly lives up to its name.

And so that we can remember that many things become possible when someone is willing to give them a go!

Thank you to my wonderful team on the ground – to Coletta, who brews 30 litres of kombucha every day and harvests kilos of hibiscus. To John, who puts his heart and soul into the “Healthy Hub”, runs it and makes it a favourite spot for our customers. Thank you to Titus, who delivers to the “Hub” every day on our “Mercedes” – that ancient old bike – and who spent weeks going from house to house to introduce our products to the village community. Thank you to our volunteers Angus and Adriana, whose helping hands made the Hub’s opening possible within just six weeks. Thank you to the community who place their trust in us every day, and thank you to all of you for being there, supporting us and believing in us.

Much Love from Kenya,

Jana